Accleration of fish sauce fermentation using proteolytic enzymes

First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sau...

Full description

Bibliographic Details
Main Author: Chaveesuk, Ravipim
Format: Others
Language:en
Published: McGill University 1991
Subjects:
Online Access:http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539
id ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.60539
record_format oai_dc
spelling ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.605392014-02-13T04:01:19ZAccleration of fish sauce fermentation using proteolytic enzymesChaveesuk, RavipimFermented fish.Fish as food -- Analysis.Sauces.First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).McGill University1991Electronic Thesis or Dissertationapplication/pdfenalephsysno: 001246080proquestno: AAIMM72117Theses scanned by UMI/ProQuest.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Master of Science (Department of Food Science and Agricultural Chemistry.) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539
collection NDLTD
language en
format Others
sources NDLTD
topic Fermented fish.
Fish as food -- Analysis.
Sauces.
spellingShingle Fermented fish.
Fish as food -- Analysis.
Sauces.
Chaveesuk, Ravipim
Accleration of fish sauce fermentation using proteolytic enzymes
description First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).
author Chaveesuk, Ravipim
author_facet Chaveesuk, Ravipim
author_sort Chaveesuk, Ravipim
title Accleration of fish sauce fermentation using proteolytic enzymes
title_short Accleration of fish sauce fermentation using proteolytic enzymes
title_full Accleration of fish sauce fermentation using proteolytic enzymes
title_fullStr Accleration of fish sauce fermentation using proteolytic enzymes
title_full_unstemmed Accleration of fish sauce fermentation using proteolytic enzymes
title_sort accleration of fish sauce fermentation using proteolytic enzymes
publisher McGill University
publishDate 1991
url http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539
work_keys_str_mv AT chaveesukravipim acclerationoffishsaucefermentationusingproteolyticenzymes
_version_ 1716643520958169088